Snappy Southwest Corn Muffins

  • Yield 12 servings
  • Prep 20 mins
  • Cook 25 mins


1 -- 8-ounce package corn muffin mix
1 tablespoon chili powder (or 1-2 teaspoons for less spicy flavor)
1/2 cup milk
1 -- egg
1 cup canned, drained corn kernels (or 7-ounce can Mexicorn)
1 cup (4 ounces) cubed Hickory Smoked or classic Jarlsberg or Nokkelost cheese
1 -- 4-ounce can chopped chili peppers
1/2 cup (2 ounces) chopped California Ripe Olives
1/2 cup (2 ounces) chopped California walnuts


  1. Preheat oven to 400F. 
  2. Combine muffin mix and chili powder.  Add milk and egg and stir to moisten.  Stir in remaining (5) ingredients. 
  3. Fill each muffin cup with about ½ cup mixture, dividing batter evenly*. 
  4. Bake 25-30 minutes until golden brown.

Variation:  Before baking, top muffins with additional walnuts.

* Or divide evenly among 10 muffin cups for more rounded, “domed” muffins.



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